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Raspberry Red Wine Sauce

  • Prep 5 min
  • Total 15 min
  • Servings 5
  • Save
    61
  • Pinterest
    15
  • Print
    57
  • Email
    8
  • Facebook
    10

Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce. MORE + LESS -

Ingredients

1
cup sugar
1
tablespoon cornstarch
1 1/2
cups red wine
1
package (12 ounces) frozen unsweetened raspberries, thawed

Steps

Hide Images
  • 1
    Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
  • 2
    Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
  • 3
    Strain sauce; cool. Store covered in refrigerator up to 2 weeks.

Expert Tips

Pour these pretty sauces into plastic squeeze bottles (available at discount stores), and use to decorate dessert plates, as professional chefs do.

Enjoy these sauces over ice cream, pound cake and cheesecake or as elegant toppings for pancakes and waffles.

To strain the raspberry sauce, use a fine sieve and rubber spatula to press the raspberries through the sieve.

Nutrition Information

Nutrition Facts

Serving Size: 1/4 Cup
Calories
150
Calories from Fat
0
% Daily Value
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
5mg
Total Carbohydrate
39g
Dietary Fiber
2g
Protein
0g
% Daily Value*:
Iron
2%
2%
Exchanges:
2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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